July 2005

The Food Safety Network has reported on Bill Marler’s discussion during a seminar at the University of Guelph on why processors, ingredient suppliers, restaurant operators, and any operations involved in the growth, processing, and distribution of food products should understand the legal consequences and dangers of what may happen when foodborne illness strikes as a…

Reuters reports that washing hands with soap can halve the number of young children suffering from pneumonia, the leading killer of youngsters under 5 years old worldwide.
It can also greatly reduce cases of diarrhea and the skin infection impetigo, scientists said on Friday.
Although it may seem simple and logical, researchers from the Centers for Disease Control and Prevention have shown improved hygiene could save many lives, particularly in poor countries.
“One of the things that this research shows it that there are even more health benefits to the simple act of hand washing than we have previously appreciated,” said Dr. Stephen Luby, the lead researcher and an epidemiologist at the CDC.Continue Reading Hand washing dramatically cuts illness in kids

The Oregonian also reminds us today that summer temperatures mean more outside activities, including picnics and barbecues. Here are some food safety guidelines to help prevent food poisoning from the Washington Department of Health:
Wash your hands with hot, soapy water before and after handling food, after handling raw meat and before you eat. If soap and water aren’t available, use disposable wet wipes or a waterless hand sanitizer.
If a refrigerator isn’t available, use coolers with tight lids and keep them in the shade.Continue Reading Follow safety guidelines to avoid food poisoning

The 75th Air Base Wing Public Affairs Office reminds us that it’s the time of year for lazy days at the pool, complete with a picnic basket of goodies, or backyard cookouts with friends and family. If you’d rather not be remembered as the host who had to serve antacid cocktails a couple of hours after the hamburgers and hot dogs, then it’s also the right time to review a few safety basics.
Knowing how to prepare, handle and store food properly is important all year long, but soaring summer temperatures can kick food spoilage into high gear. Under normal circumstances, for example, the rule of thumb for safely allowing foods to remain at room temperature while the meal is being served and consumed is two hours. At temperatures above 90 degrees it’s only one hour. That’s why it’s important to know summer food safety rules and apply them properly.
Prevention is the key and here are a few safety tips to ensure your summer is a safe one.Continue Reading Avoid tasty tragedies

Jill Rhynard of the Cariboo Press reports that it is estimated that hundreds of British Columbians get sick from food poisoning every day.
The symptoms are very unpleasant (stomach cramps, nausea, vomiting, diarrhea) but usually go away after one to three days. The young and elderly are particularly vulnerable to serious consequences. Here are some simple safety rules to help you avoid food poisoning.Continue Reading When it comes to food safety… Toss if it if you have any doubts

In light of the July 8, 2005 FDA recall of unpasteurized juice produced by Orchid Island Juice Co. of Fort Pierce, Florida, Seattle attorney William Marler of Marler Clark, has called again on the FDA to completely ban the sale of all unpasteurized juices.
“It is simply outrageous that after all we’ve learned about the importance of pasteurizing fruit juice, especially after the Odwalla and Sun Orchard outbreaks, we still have companies selling unpasteurized juices, and the government allowing it. This must stop,” said Mr. Marler.
According to the FDA, fifteen cases of infection with Salmonella enterica serotype Typhimurium have been directly linked with consumption of Orchid Island juice in Michigan, Ohio, and Massachusetts from mid-May to mid-June.
“Not only was Orchid Island exempted from using pasteurization, it also appears that the FDA may have exempted it from labeling its juice as unpasteurized. Why the FDA would allow a company to produce an unpasteurized product and allow no warning label in beyond me,” Marler added.
The FDA in 1998 had set forth a labeling requirement that stated: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria which can cause serious illness in children, the elderly, and persons with weakened immune systems.”Continue Reading MARLER CLARK CALLS ON FDA TO BAN SALE OF UNPASTEURIZED JUICES

According to Sean Adkins of the York Daily Record, last month, a Pennsylvania health inspector dished out a score of 44 to Shiloh Family Restaurant in West Manchester Township for violations ranging from standing water in two areas of the basement to food-service personnel who did not don hair restraints.
The inspector spotted 26 critical violations during the June 8 health review, including a black substance on the ice machine deflector plate and lid, according to the inspection report.
Regardless of the score, the health inspector determines whether a business passes or fails its health review.
Violations such as the discovery of rodents or insects, or no hot water will cost a business points.Continue Reading Restaurant gets 26 critical violations during inspection

In the July 2005 issue of Agricultural Research magazine, Jan Suszkiw reports that identifying harmful yeasts and bacteria is faster, easier and more sensitive than current detection methods, thanks to a new test by Agricultural Research Service scientists in Peoria, Ill.
As a research tool, the new method’s use could shed light on what makes some strains of the bacterium Listeria monocytogenes more pathogenic than others. In food-processing applications, the test’s use could help redirect critical-control-point programs to better prevent contamination at manufacturing plants. Listeria’s disease-causing strains are the leading cause of food recalls due to microbial contamination.Continue Reading New Test Leaves Fewer Places for Bad Bugs to Hide

Lappert’s Ice Cream of Richmond California is recalling its Banana Caramel Chocolate Chip Ice Cream, because it has the potential to be contaminated with Listeria monocytogenes.
The product is sold in standard one pint ice cream cartons and is identified as “Banana Caramel Chocolate Chip”. The product contains no date code. The product has been…